Instant Pot cheesecake jars with jam

Cheesecake Jars {Instant Pot}

I am obsessed with these cheesecake jars. But I have to tell you guys the tragic news. It’s really almost unbearable to type about, but I have to admit it eventually. Are you ready? I’m not.

My. Oven. Is. Broken.

I know. It’s terrifying. Imagine, being a food blogger and chef, and your oven won’t turn on.

But it gets worse. 

MY OVEN BROKE THE DAY BEFORE CHRISTMAS.

How did I manage hosting Christmas dinner for 12 people with no oven? With the help of my counter top cooking appliances. I cooked a turkey and ham in roaster ovens, and they came out perfect! The best yet according to my family. The rest of dinner, and my favorite dessert we cooked inside of my Instant Pot!

To be honest, an Instant Pot is more than a cooking appliance. It’s a way of life. I can admit that before I got one, I thought it was another trend that probably didn’t work well. But since I got one about a year ago, and I’ve done about 90% of my home cooking in it since then. It is truly my favorite way of cooking! There are very few things I won’t make in it.

Desserts are one of those few things. I just don’t believe cake belong in a pressure cooker. Neither do cookies. You can’t change my mind on this.

Do you know what does belong in a pressure cooker?

Cheesecake. Especially mini cheesecake jars.

And creme brûlée. And Flans.

But first, let’s talk about this amazing, rich, creamy, perfect mini cheesecake jars. Traditionally, cheesecake is cooked in a water bath. Which means, you make your cheesecake as instructed, and when you cook it you set it on a sheet pan filled with water. This creates steam and humidity, which keeps your cheesecake smooth, creamy, and shiny.

You cannot cook anything in an Instant Pot without adding water to create pressure. That essentially means that everything you cook in a pressure cooker is cooked in a water bath. Which makes this the PERFECT way to make cheesecake jars!

This is my favorite cheesecake recipe, made In the Instant Pot or in an oven.  It’s filled with vanilla beans, and my favorite cheesecake ingredient- sour cream! Sour cream technically makes this New York Cheesecake, but I’m not really into labels. I prefer to call it, “The only acceptable method of making cheesecake!”

If you’re going sugar free, you can swap out the sugar in this cheesecake for Monk fruit or Erythritol! No matter what your diet, I LOVE this low carb nut crust! Since my family has tried it, they refuse to eat graham cracker crust. I use hazelnut flour, but you can substitute almond or pecan flour as well!

I love to top these cheesecake jars with my favorite sugar Mixed Berry Jam recipe, which you should be on the lookout for soon! For now, enjoy them plain or with your favorite alternative! 

I hope you guys enjoy this cheesecake recipe, and as always, remember…

What someone else brings to the table should NEVER be the only thing you have to eat!

Instant Pot cheesecake jars with jam

Cream Cheesecake Jars (INSTANT POT)

Sherry Reuter
Creamy and delicious cheesecake jars easily made in your pressure cooker.
Prep Time 15 mins
Cook Time 6 mins
Cooling 2 hrs
Total Time 2 hrs 21 mins
Course Dessert
Cuisine American
Servings 8
Calories 2000 kcal

Equipment

  • Pressure Cooker
  • Stand or Hand Mixer

Ingredients
  

  • 10 Ounces Cream Cheese
  • 3/4 Cup Sour Cream
  • 1/2 Cup Sugar ( Or Sugar Substitute)
  • 1/2 Tsp Vanilla Extract
  • 1 Egg
  • 2 Egg Yolk
  • 1/4 Cup Heavy Whipping Cream

Cheesecake Crust (Hazelnut Crust)

  • 1 Cup Hazelnut Meal (Or any other nut flour)
  • 4 Tbsp Butter (melted)
  • 3 Tbsp Sugar (Or Sugar Substitute)

Instructions
 

Cheese Batter

  • Bring Cream Cheese to room temperature
  • In a mixing bowl, add cream cheese and sugar. Mix on medium speef until sugar and cream cheese are well combined. Scrape often to ensure no lumps.
  • Slowly add the egg and then egg yolks, scrape the bowl. Mix on low speed until combined.
  • Add Sour Cream, and mixed on low until just combined.
  • Stream in heavy cream and vanilla extract. Mix until combined.

Cheesecake Crust

  • Preheat Oven to 350°.
  • Combine Hazelnut meal, suygar, and melted butter.
  • Press 2 tablespoons of crust into 4 ounce mason jars.
  • Bake for 5 minutes until lightly toasty.

Assembly + Cooking

  • Allow the jars of crust to cool complete
  • Fill the remainer of the jar with cheesecake batter, about 1/4 cup. Leave room for toppings if fesires.
  • Cover the jars with lids or foil.
  • Add 1 cup of water to your pressure cooker. Place the jars inside on a trivet.
  • Pressure cook on high for 6 minutes and then let the pot naturally release pressure.
    ***You make bake these in a traditional oven at 220° for 20 minutes. (no water bath needed at this temperature).
  • The cheesecakes are done when the tops are slightly jiggly but do not stick to your finger when lightly touched. Refrigerate for at least 2 hours, but preferrably over night. You can expedite this process in the freezer.
  • Enjoy!

Notes

  • If your batter is still lumpy, you can smooth it out with an immersion blender on low speed. 
  • You can also push any lumps through a strainer and then reincorporate to the rest of your batter. 
  • Be sure to enjoy while chilled! These must set up completely or they will not be the proper consistency. 
Keyword Cheesecake, Cream Cheese, Instant Pot, Low Carb

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